Creamy Chicken Bacon Pasta

Ingredients

• 2oz. barilla protein pasta

• 56g fat free cheddar

• 3 oz. chicken breast

• 2 slices turkey bacon

• 100ml almond milk

50g fat free cream cheese

• 1-2 tbsp minced garlic

• 1-2tbsp hidden valley ranch seasoning

Directions

1.Pre-step: bring water to a boil and boil your protein noodles, 2 oz., for 7 minutes.

2. Heat up a pan to medium heat and spray with 0 cal olive oil spray. Add 1 TBSP of minced garlic to the pan and cook it down for 2-3 minutes. Dice up 3oz. Place the raw chicken breast in a separate bowl and add 1 tablespoon of Hidden Valley seasoning. Add salt and pepper to your taste.

3.Add your chicken to the medium-hot pan and cook for 10-12 minutes (until the chicken is cooked thoroughly through). I turn the chicken back and forth periodically and chop it up into smaller pieces with the spatula. Once fully cooked, place them in a separate bowl.

4. Cook your turkey bacon on the same spatula with nonstick spray until crispy, or place in the air fryer for 6-8 minutes at 400 degrees.

5. Chop up your turkey and combine in a separate bowl with cooked chicken, 50 grams of 1/3 less fat cream cheese, 100 ml of almond milk, 56 grams of fat-free cheddar or mozzarella, and 1 tablespoon ranch seasoning, then stir before placing back into the pan. Heat up at medium heat with nonstick spray until the cheese begins to melt. Add your cooked noodles (strain the water prior to combining).

6.Plate your beautiful masterpiece and add some minced parsley and tomatoes over the top to impress your friends and family.

Notes

634 calories

64 grams of protein